Prawn, Mango & Avo Salad

Serves 4prawn-salad

 

Ingredients:

400g cooked tiger prawns
2 mangos, cut into 2cm cubes
2 avocados, cut into 2cm cubes
2 limes, plus lime wedges to serve
1/3 cup finely chopped coriander leaves
1 long red chilli, seeds removed, finely chopped
1 tablespoon honey
1 tablespoon avocado oil (see note) or extra virgin olive oil
1 butter lettuce, leaves separated
Micro herbs (see note) (optional), to serve

Method:

Peel, devein and roughly chop half the prawns. Place in a bowl with mango and avocado.

Grate the zest of half a lime, then juice both limes. Place the lime zest and juice in a small bowl with the coriander, chilli, honey and oil. Whisk to combine and season well. Pour over prawn mixture and toss to combine.

Divide lettuce among plates, fill with the salad and serve with the remaining prawns, lime and micro herbs, if using.

 

Grilled Crayfish with Lemon Seafood Butter

Serves 4 – 6 crayfish2

 

Ingredients:

1 stick salted butter, at room temperature
2 tablespoons chopped chives
1 tablespoon chopped tarragon leaves
1 clove garlic, minced
Dash hot sauce
Freshly ground black pepper
4 (7-ounce) lobster tails
Olive oil
Kosher salt
Lemon wedges, for garnish
Chive sprigs
Special equipment: 4 metal skewers

 

Method:

Preheat your grill to direct medium-high heat.
In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.

Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.

Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.